Paula Deen Chocolate Mound Brownies
Indulge in the decadent layers of Paula Deen’s Chocolate Mound Brownies, a show-stopping dessert that marries rich chocolate, creamy coconut, and silky ganache for an irresistible treat. These brownies begin with a fudgy cocoa base, baked to perfection, and then topped with a luscious layer of sweetened coconut bound together with condensed milk. To finish, a velvety semi-sweet chocolate ganache is spread over the top, adding a touch of elegance to every bite. Perfect for parties, potlucks, or satisfying an intense chocolate craving, these brownies are as easy to prepare as they are impressive to serve. With minimal prep time and glorious flavor, this recipe hits the sweet spot for coconut and chocolate lovers alike. Try these layered brownies today and delight in the perfect fusion of texture and taste!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 14 ounces Sweetened condensed milk
- 2 cups Sweetened shredded coconut
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar and vanilla extract until well combined.
Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
Pour the batter evenly into the prepared baking dish and spread it out smoothly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies bake, prepare the coconut layer by combining the sweetened condensed milk and shredded coconut in a medium bowl. Mix well.
When the brownies are done baking, remove them from the oven and allow them to cool slightly, about 10 minutes. Evenly spread the coconut mixture over the top of the brownies, pressing gently to adhere.
To prepare the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Spread the ganache evenly over the coconut layer. Allow the ganache to set by refrigerating the brownies for at least 1 hour.
Once the ganache is firm, slice the brownies into squares and serve. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 63.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
